ShoppingCart $0.00
Cranberry and almond foie gras truffles

Cranberry and almond foie gras truffles

Appetizers | Easy |
Appetizers
Easy
Read mode Print

Recipe details

Ingredients

Shop ingredients
Add to List

Directions

  1. Use a spoon to scoop out about 7.5 mL (1 1/2 tsp.) of foie gras per truffle and insert a dried cranberry into each spoonful. Hand-roll each truffle into a ball and then place on a parchment-lined baking sheet. Refrigerate about 10 minutes.
  2. In the meantime, mix together the almond powder and spice mixture in a small bowl.
  3. Roll the truffles in the mixture until well coated.
  4. Serve each one on a mini crisp, garnished with a dried cranberry.

Recipes to discover

Foie Gras Crème Brûlée
Prep time 20 minutes
Cook time 45 minutes
Foie Gras Crème Brûlée
Port and armagnac foie gras with honey-glazed ground cherries
Prep time 5 minutes
Port and armagnac foie gras with honey-glazed ground cherries
Show More

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more